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Festive Cranberry-Topped Cheesecake

 Festive Cranberry-Topped Cheesecake
When my daughter was 4 months old, my husband and I hosted both our families for Christmas dinner. I served this cheesecake for dessert. It's quite festive and was thoroughly enjoyed by the mothers and ladies of the house. —Stacy Dutka, Bienfait, Saskatchewan
12 ServingsPrep: 40 min. Bake: 45 min. + chilling

Ingredients

  • 2 cups crushed shortbread cookies
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange peel
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon ground cinnamon
  • 3 eggs, lightly beaten
  • TOPPING:
  • 3 cups fresh or frozen cranberries, coarsely chopped
  • 1-1/4 cups sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1/4 cup orange juice
  • 1/2 cup coarsely chopped pecans, toasted

Directions

  • In a small bowl, combine cookie crumbs and sugar; stir in butter.
  • Press onto the bottom of a greased 9-in. springform pan. Place pan
  • on a baking sheet. Bake at 325° for 6-8 minutes or until set.

2 of 2

Festive Cranberry-Topped Cheesecake (continued)

Directions (continued)

  • Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • the orange juice and peel, vanilla and cinnamon. Add eggs; beat on
  • low speed just until combined. Pour filling over crust.
  • Return pan to baking sheet. Bake at 325° for 45-50 minutes or
  • until center is almost set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour
  • longer. Refrigerate overnight.
  • In a large saucepan, combine the cranberries, sugar and water. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine
  • cornstarch and orange juice until smooth; stir into cranberry
  • mixture. Bring to a boil; cook and stir for 2 minutes or until
  • thickened.
  • Remove from the heat; cool to room temperature. Stir in pecans. Spoon
  • over cheesecake. Refrigerate until chilled. Yield: 12 servings.
Nutritional Facts: 1 slice equals 537 calories, 33 g fat (17 g saturated fat), 129 mg cholesterol, 299 mg sodium, 55 g carbohydrate, 2 g fiber, 8 g protein.